{"id":1360,"date":"2010-07-11T20:04:45","date_gmt":"2010-07-11T12:04:45","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1360"},"modified":"2010-07-15T21:44:41","modified_gmt":"2010-07-15T13:44:41","slug":"indian-feast-4-delicious-dishes","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/indian-feast-4-delicious-dishes\/","title":{"rendered":"Indian feast – 4 delicious dishes"},"content":{"rendered":"

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I have mentioned my love for cooking with spices in many posts and have included both Thai<\/a>\u00a0and Indian<\/a> categories in my list because they are two of the cuisines I cook whenever I have the opportunity.\u00a0 I sometimes find that making spice mixes and curry pastes can be quite time consuming and I have been told in the past that this is one of the reasons may people but pastes etc rather than make them.\u00a0 I’m not sure if I’m just obsessed or crazy but I always make my own.\u00a0 I find that what I can create at home has so much more depth than what comes out of a jar but I also have a trick.\u00a0 Whenever I am making a spice blend or a paste I double the recipe.\u00a0 I use one portion for what I what to make on that day then put the remainder in the fridge or freezer until I need it.\u00a0 That way if I want to make something but don’t have the extra time to grind the paste, it is already done.\u00a0 My pastes usually keep for about three weeks in the fridge and a few months or so in the freezer.<\/p>\n

Recently both G & I were desperate for a feed of Indian.\u00a0 I wanted to make a main dish with several side vegetarian dishes and rice but didn’t want a curry or anything too heavy.\u00a0 Besides I am a true believer that a curry is always best made a day ahead of when it is needed as the flavours just marry together so much better if it is left to sit for a little while.\u00a0 I was looking for something a little different that would taste great on the day it was made.\u00a0 Although I didn’t plan it, I ended up creating four different dishes.\u00a0 No I’m not crazy.\u00a0 While the main dish was cooking I created the side dishes.\u00a0 The worst thing about it all was having four separate pots to wash but the delicious food made up for any hardship. \ud83d\ude42<\/p>\n

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kheema matar (mince lamb curry\u00a0with peas)\u00a0– (recipe from “a little taste of India” by Murdoch Books)\u00a0
\nserves 4<\/span><\/p>\n

Ingredients<\/span>
\n2 onions
\n4 garlic cloves, roughly chopped
\n5cm (2in) piece of ginger, roughly chopped
\n4 green chillies
\n160ml (2\/3 cup) oil (I used about half this amount)
\n2 Indian bay leaves (cassia leaves)
\n500g (1lb 2oz) minced lamb
\npinch of asafoetida
\n2 tablespoons tomato puree (I used tomato paste)
\n1\/4 teaspoon ground turmeric
\n1\/2 teaspoon chilli powder
\n2 tablespoons ground coriander
\n2 tablespoons ground cumin
\n2 tablespoons thick plain yoghurt
\n3\u00a0teaspoons salt
\n1 teaspoon ground black pepper
\n225g (1 1\/2 cups) fresh or frozen peas
\n1\/4 teaspoon\u00a0garam marsala<\/a>
\n5 tablespoons finely chopped coriander (cilantro)<\/p>\n

Preparation
\n<\/span>Put the onion, garlic, ginger and two of the chillies in a food processor and process until very finely chopped.\u00a0 If you don’t have a food processor, finely chop the ingredients or grind them together in a mortar and pestle.<\/p>\n

Heat the oil in a heavy-based frying pan over medium heat, add the onion mixture and bay leaves and fry for 5 – 6 minutes, or until golden brown.\u00a0 Add the lamb mince and fry for 15 minutes, stirring occasionally to prevent the meat from sticking and break up any lumps of mince.\u00a0 During this time the flavours of the onion mixture will infuse into the meat.\u00a0 Add the asafoetida and tomato puree, stir and lower the hear to a simmer.<\/p>\n

Add the turmeric, chilli powder, coriander and cumin and stir for 1 minute.\u00a0 Add the yoghurt, salt and pepper and continue frying for 5 minutes.\u00a0 Add 200ml\u00a0(3\/4 cup) water, a little at a time, stirring after each addition until it is well absorbed.\u00a0 Add the peas and the two remaining whole chillies.\u00a0 Stir well, then cover\u00a0and simmer for\u00a020 minutes, or until the peas are cooked through.\u00a0 If using frozen peas, cook the mince and chillies for 20 minutes then add the peas 5 minutes before the end of cooking.\u00a0 Add the garam marsala and\u00a0chopped coriander and stir for 1 minute before serving.\u00a0<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I used the same volume of oil but\u00a0used ghee instead because I really like the flavour of it.\u00a0 I also used about half the oil that the recipe listed.\u00a0 This meant that\u00a0I needed to\u00a0stir the onion mix a little more to ensure it didn’t stick to the pan.\u00a0 *Indian bay leaves are not the same flavour as European bay leaves therefore they can not be substituted.\u00a0 If you do not have them just leave them out.<\/p>\n

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ease: 8\/10.<\/strong>\u00a0\u00a0<\/strong>\u00a0
\nprep time:<\/strong> 15mins
\ncooking time: 55mins.<\/strong>\u00a0 There are multiple elements cooking at the same time.
\ntotal: 1 hour 10 minutes.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0 We both wanted a good Indian meal and this recipe did not disappoint.\u00a0 G said that this had the depth of an Indian meal that had been made a day ahead, the best way to have it.\u00a0 I loved the combination of flavours and\u00a0thought that the\u00a0sweetness of\u00a0the lamb and the peas\u00a0was balanced well with\u00a0the earthiness of the spices.\u00a0<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 This is definitely a winner!\u00a0<\/p>\n

I have made this dish again using beef mince.\u00a0 It was nice but we both agreed that the lamb was spectacular.\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

aloo gobi (spiced cauliflower and potato)\u00a0– (recipe from “a little taste of India” by Murdoch Books,\u00a0adapted by Fiona at Food 4 Thought)\u00a0
\nserves 4<\/span><\/p>\n

Ingredients<\/span>
\n1\u00a0tablespoon ghee or 3 tablespoons\u00a0oil
\n1\/2 teaspoon black mustard seeds
\n1\/2 onion, finely chopped
\n200g (7oz) potatoes, cut into cubes (I left these out) *
\n1\/4 teaspoon ground turmeric
\n1 teaspoon ground cumin
\n1 teaspoon ground coriander
\n1 1\/2 teaspoons garam marsala<\/a>
\n4 ripe tomatoes, chopped *
\n1 large cauliflower, about 1.25kg (2lb 12oz), cut into florets
\n2cm (3\/4in) piece of ginger
\n1\u00a0teaspoon sugar<\/p>\n

Preparation
\n<\/span>Heat the ghee or\u00a0oil in a heavy-based frying pan over\u00a0low heat.\u00a0 Add the mustard seeds, cover the pan and wait for the seeds to pop.\u00a0 Add the\u00a0onion\u00a0and potato and fry\u00a0until lightly browned.\u00a0<\/p>\n

Add the turmeric, cumin, coriander and\u00a0garam marsala to the pan\u00a0and fry for a couple of seconds.\u00a0 Add the tomato and stir until the spices are well mixed.\u00a0\u00a0Add the cauliflower florets and stir until well mixed.\u00a0\u00a0Stir the ginger, sugar and 125ml (1\/2 cup) water, increase the heat to medium and bring to the boil.\u00a0 Reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender.\u00a0 Stir occasionally during cooking.\u00a0 Season with salt, to taste.<\/p>\n

Uncover the pan and if the sauce is too runny, simmer it for 1 – 2 minutes before serving.\u00a0\u00a0\u00a0<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I prefer to use ghee rather than oil therefore I have provided you with the measurement that I used which is not in the original recipe.\u00a0 *I left the potatoes out of this dish as I made a separate dish using them.\u00a0 This meant that I also reduced the water content to 100ml.\u00a0 *I used tinned tomatoes as I didn’t have fresh ones.\u00a0 The quantity that I used was 400g.<\/p>\n

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\u00a0<\/span><\/p>\n

\u00a0<\/strong>\u00a0<\/p>\n

ease: 10\/10.<\/strong>\u00a0This is not difficult, there a just a few elements to co-ordinate timing for.\u00a0<\/strong>\u00a0
\nprep time:<\/strong> 5mins
\ncooking time: 20mins.<\/strong>\u00a0 There are multiple elements cooking at the same time.
\ntotal: 25mins.<\/strong><\/p>\n

taste: 8\/10.<\/strong>\u00a0 This is a great way to serve cauliflower, whether it be as an accompaniment to an Indian meal or any other meal.\u00a0 \u00a0The spices just seem to work with this vegetable.<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 Healthy and delicious, you can\u2019t beat that.<\/p>\n

\u00a0<\/span><\/p>\n

potato masala\u00a0– (recipe from “a little taste of India” by Murdoch Books, adapted by Fiona at Food 4 Thought)\u00a0
\nserves 4<\/span><\/p>\n

Ingredients<\/span>
\n10 tablespoon of ghee or 2 tablespoons of oil
\n1 teaspoon black mustard seeds
\n10 curry leaves *
\n1\/4 teaspoon ground turmeric
\n1cm (1\/4in) piece of ginger, grated
\n2\u00a0green chillies, finely chopped
\n2 onions, chopped
\n500g (1lb 2oz) waxy potatoes, cut into 2cm (3\/4 in) cubes
\n1 tablespoon tamarind puree *<\/p>\n

Preparation<\/span>
\nHeat the ghee or\u00a0oil in a heavy-base\u00a0frying pan, add the mustard seed, cover, and when they start to pop add the curry leaves, turmeric,\u00a0ginger, chilli and onion and cook, uncovered, until the onion is soft.\u00a0<\/p>\n

Add the potato cubes and 250ml (1 cup) water to the pan, bring to the boil, cover and cook until the potato is tender and almost breaking up.\u00a0 If there is any liquid left in the pan, simmer, uncovered, until it evaporates.\u00a0 If the potato isn’t cooked and there is no liquid left, add a little more and continue to cook.\u00a0 Add the tamarind puree and season with salt, to taste.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I am fortunate enough to have a curry tree.\u00a0 You can purchase curry leaves from most Asian supermarkets.\u00a0 *I left the onions out of this dish (because I ran out) and just added the potatoes to the spices.\u00a0 * I like to cook my potatoes a little longer after the water has evaporated, that way they get a little crisp on the outside.\u00a0 I add the tamarind puree just before serving.\u00a0 *Tamarind puree is used to give the dish a little sour flavour.\u00a0 It can be purchased at most Asian supermarkets.<\/p>\n

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<\/strong>\u00a0<\/p>\n

ease: 9\/10.<\/strong>\u00a0This is not difficult, there a just a few elements to co-ordinate timing for.\u00a0<\/strong>\u00a0
\nprep time:<\/strong> 5mins
\ncooking time: 25mins.<\/strong>\u00a0\u00a0
\ntotal: 30mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0 Both G & I\u00a0loved this dish.\u00a0 I let this cook for a little after the water had evaporated and that made the potato a little crunchy.\u00a0 The tamarind\u00a0gave this a touch of sourness that made this different to any of the other dishes we enjoyed in\u00a0our feast.\u00a0<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 A new way with potatoes is always good.<\/p>\n

\u00a0<\/span><\/p>\n

chole chaat (spicy chickpeas)\u00a0– (recipe from “a little taste of India” by Murdoch Books,\u00a0adapted by Fiona at Food 4 Thought)\u00a0
\nserves 4<\/span><\/p>\n

Ingredients<\/span>
\n225g (8oz) chickpeas (garbanzo beans)\u00a0*
\n1 tablespoon of ghee or 2 tablespoons of oil
\n1\/2 onion, finely chopped
\n1\/4 teaspoon ground turmeric
\n1 teaspoon ground cumin
\n1 teaspoon ground coriander
\n1 teaspoon garam marsala<\/a>
\n2cm (3\/4in) piece of ginger, grated
\n2 red chillies, finely chopped *
\n200g (7oz) tin chopped\u00a0tomatoes, drained<\/p>\n

Preparation<\/span>
\n(This first step is from the original recipe, however I didn’t do this.\u00a0 See my tips\/alterations.)\u00a0 Soak the chickpeas overnight in 2 litres (8 cups) of water.\u00a0 Drain, then put the chickpeas in a large saucepan with another\u00a02 litres (8 cups) of water.\u00a0 Bring to the boil, spooning off any scum from the surface.\u00a0 Then simmer over low heat for 1 – 1 1\/2 hours, until soft.\u00a0 It is important the chickpeas are soft at this stage as they won’t soften any more once the sauce has been added.\u00a0 Drain the chickpeas, reserving the cooking liquid.\u00a0 Remove 1\/2 cup of the chickpeas and thoroughly mash with a fork.<\/p>\n

Heat the ghee or\u00a0oil in a heavy-based saucepan over\u00a0low heat and cook the\u00a0onion\u00a0until golden.\u00a0 Add the turmeric, cumin, coriander and\u00a0garam marsala and fry for\u00a0\u00a01 minute.\u00a0 Add the ginger, chilli, tomato and salt, to taste and stir until mixed.\u00a0\u00a0Add the chickpeas and their cooking liquid, and the mashed chickpeas.\u00a0 Bring to the boil, reduce the heat and simmer, uncovered, for 5 minutes.\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I know it is possibly considered a sin but I didn’t use dried chickpeas and soak them overnight.\u00a0 I opted for the tinned variety, rinsing them well before use.\u00a0 To substitute the chickpea cooking liquid I rinsed the tomato tin and used 1\/2 cup of that liquid.\u00a0 *I prefer to use ghee rather than oil therefore I have provided you with the measurement that I used which is not in the original recipe.\u00a0 *When using chillies if you want to reduce the heat, remove the seeds and inner membrane of the chilli.\u00a0 Also, reduce the amount until you reach the desired level of heat.\u00a0 Remember, you can always add more but it is difficult to take it out.\u00a0\u00a0<\/p>\n

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\u00a0<\/p>\n

ease: 7\/10.<\/strong>\u00a0This is not difficult, there a just a few elements to co-ordinate timing for.\u00a0<\/strong>\u00a0
\nprep time:<\/strong> 5mins.\u00a0 <\/strong>My\u00a0version – See tips above.
\ncooking time: 15mins.<\/strong>\u00a0 My\u00a0version – See tips above.
\ntotal: 20mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0 This is so easy and equally as delicious.\u00a0 The combination of crushed chickpeas and whole ones is really good.\u00a0 The spices work really well and like the other dishes I think this was a great accompaniment to the rest of the meal.<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 Easy, delicious and healthy.<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

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I have mentioned my love for cooking with spices in many posts and have included both Thai and Indian categories in my list because they are two of the cuisines I cook whenever I have the opportunity. I sometimes find that making spice mixes and curry […]<\/p>\n","protected":false},"author":2,"featured_media":1365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[79,28,94,85,23,45,27],"tags":[12,101,22,7,96,116,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1360"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1360"}],"version-history":[{"count":23,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1360\/revisions"}],"predecessor-version":[{"id":1402,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1360\/revisions\/1402"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1365"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1360"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}